Black Bean & Sweet Potato Chili
with Honey Butter Cornbread | 2 Servings
When we want to get cozy, we love a hearty bowl of chili! This vegan spin on chili is just as delicious as its meaty cousin. Here, we combine tender sweet potatoes with spiced black beans—the perfect combo for any season. Did we mention we’re serving it up with sweet, fluffy cornbread? Get ready to warm your heart and your belly.
"Nutrition values for 1 cup of Black Bean & Sweet Potato Chili is as follows: Calories 210, Total Fat 2g, Sat. Fat 0g, Cholest. 0mg, Sodium 950mg, Total Carb. 42g, Fiber 9g, Sugar 7g, Protein 9 g.
Nutrition values for 0.5 Square of Honey Butter Corn Bread is as follows: Calories 200, Total Fat 10g, Sat. Fat 2g, Cholest. 25mg, Sodium 240mg, Total Carb. 25g, Fiber 1g, Sugar 12g, Protein 3 g. "
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
30 ounce
Black Bean and Sweet Potato Chili
3.8 ounce
Honey Butter Corn Bread
(Contains Eggs, Milk, Soy, Wheat)
Nutrition Values
Instructions
Keep frozen or refrigerated until ready to eat.
RECOMMENDED: Bring a pot of water to a boil. Place sealed bag into pot; cook for 10 minutes, then carefully remove. (Caution: Bag will be very hot!) Cut one corner of the bag with scissors and pour chili into a serving bowl.
MICROWAVE ALTERNATIVE: Cut one corner of bag; pour chili into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave, stirring halfway through, 5-6 minutes. (Caution: Container and soup will be very hot.)
Serve with Honey Butter Cornbread on the side. (If desired, preheat oven to 350 degrees. Bake cornbread until warmed, 3-5 minutes.)